What is the secret to delicious ribs? In tender meat, easily separated from bone, and a taste-rich sauce or glaze. But for the meat to become soft, as a rule, it has to be stewed for a long time, baked or pickle however using a pressure cooker this problem It is decided by itself. Thanks to pressure cooking time costs are significantly reduced, more is saved vitamins and meat is prepared in its own juice. With tender meat sorted out, and the rich taste of the glaze will give the characteristic Asian cuisine a combination of sweet, spicy and salty – pears, spices, ginger and soy sauce. If you want to add ribs a bit of grill entourage, fry them in the oven just a couple minutes. Share with friends: 
Time: 1 hour. 35 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. short beef ribs 6-12 mm thick. on the bone
- 1/4 Art. soy sauce
- 3 tbsp. l Cochujana (Korean Soya Paste)
- 2 tbsp. l ginger peeled grated
- 2 tbsp. l brown sugar
- 0.5 pears, peel, core and grate coarse grater
- 2 cloves of garlic, grate
- 3 tbsp. l dark sesame oil
- 2 green onion bulbs, only the green part, chopped thin slices diagonally + optional for serving
- 1 greenhouse cucumber, cut in half lengthwise and cut into thin sliced
- 2 tbsp. l sushi rice vinegar (with salt and sugar)
- 1-2 tsp kochukaru (flakes of Korean chili pepper) or 1 tsp. crushed red pepper flakes
- 1 tsp toasted sesame seeds + optionally for filing
- 1 tsp granulated sugar
- Serving way: with steamed rice
- Special equipment: 6-liter or 8-liter slow cooker
Recipes with similar ingredients: beef, soy sauce, ginger root, pears, cucumbers, sesame seeds
Recipe preparation:
- In a multicooker bowl, use a whisk to mix soy sauce, Kochkhujanu, ginger, brown sugar, pear, garlic, 2 tbsp. l sesame oil and 1/4 tbsp. water. Lay the ribs on top and, following manufacturer’s instructions lock the lid and prepare device to work as a pressure cooker. Set high pressure for 25 min. After the pressure cycle will complete, following the manufacturer’s instructions, start the cycle release pressure quickly and wait for it to end. Caution, so as not to get burned by the steam remaining in the multicooker unlock and open the cover. Use a slotted spoon to shift the meat into a large bowl and cover it.
- Turn on the slow cooker for 30 minutes. and evaporate the liquid remaining in the bowl until it becomes thick and brilliant, about 15 min. (the result should be about 0.5 Art. sauce). Turn off the slow cooker and shift the resulting sauce to meat, mix to combine.
- Meanwhile, in a medium-sized bowl, mix the green onions, cucumber, rice vinegar, kochukaru, sesame seeds, granulated sugar, 1/4 tsp. salt and the remaining Art. l sesame oil, cover and put in a cool place until serving.
- Grilled Ribs (Optional): Place the grill in the oven to the highest possible position and heat the top the fire. Transfer the ribs glazed in the sauce onto the wire rack, set over a baking sheet and fry them in the oven until light burns on both sides, about 1 min. from each side. Serve the ribs, laying them on top of the steamed rice, on top garnished with pickled cucumbers, green onions and sesame seeds.
